On this page you’ll find my collection of irresistible pastry recipes—perfect for baking at home! I’ve developed delicious pastry recipes for all skill levels, so whether you’re a beginner or an experienced baker, there’s something for you. Each pastry recipe is tested and reliable, ensuring great results every time. There’s nothing cozier than filling your home with the scent of freshly baked pastries—I hope these recipes inspire you to start baking!
Looking for delicious pastry recipes to treat your family or friends? My pastries recipe collection has something for everyone. From classic Danish favorites like cinnamon rolls and cinnamon bars to world renowned treats like banana bread and scones, you’ll find plenty of inspiration here. Whether you’re new to baking or a seasoned pro, my step-by-step instructions will help you bake pastries that are perfectly soft, flaky, and delicious. So get ready to fill your kitchen with the irresistible smell of fresh-baked pastries!
The key to light and fluffy pastries is that they need to rise properly. Many yeast-based doughs require multiple rises—typically a first rise after mixing and kneading, and a second rise after shaping but before baking. This process is what gives pastries their soft, fluffy texture.
If your recipe uses yeast, you can opt for cold rising—allowing the dough to rise slowly in the fridge for about 12 hours. This method enhances flavor and gives you more flexibility in terms of time e.g. if you want to prepare the dough in advance and bake later.
Whether you’re using fresh yeast (common in e.g. Europe) or dry active yeast (common in e.g. the US), the amount of yeast you use determines how long your dough needs to rise.
If dry active yeast:
If fresh yeast:
Many European pastry recipes call for fresh yeast, but if you only have dry yeast, it’s an easy swap! Just divide the amount by three. For example:
3 g fresh yeast = 1 g active dry yeast
25 g (1 oz) fresh yeast = 8 g (1/3 oz) dry yeast
50 g (2 oz) fresh yeast = 16 g (2/3 oz) dry yeast
One key difference is that fresh yeast dissolves in liquid (warm milk or water), while dry yeast should be mixed directly into the flour.
